Enhancing the Shelf Life of Sous-Vide Red Deer Meat with Piper nigrum Essential Oil: A Study on Antimicrobial Efficacy against Listeria monocytogenes.

Using sous-vide technology in combination with essential oils offers the potential to extend the preservation of food items while preserving their original quality. This method aligns with the growing consumer demand for safer and healthier food production practices. This study aimed to assess the suitability of minimal processing of game meat and the effectiveness of vacuum packaging in combination with Piper nigrum essential oil (PNEO) treatment to preserve red deer meat samples inoculated with Listeria monocytogenes. Microbial analyses, including total viable count (TVC) for 48 h at 30 °C, coliform bacteria (CB) for 24 h at 37 °C, and L. monocytogenes count for 24 h at 37 °C, were conducted. The cooking temperature of the sous-vide was from 50 to 65 °C and the cooking time from 5 to 20 min. Additionally, the study monitored the representation of microorganism species identified through mass spectrometry. The microbiological quality of red deer meat processed using the sous-vide method was monitored over 14 days of storage at 4 °C. The results indicated that the TVC, CB, and L. monocytogenes counts decreased with the temperature and processing time of the sous-vide method. The lowest counts of individual microorganism groups were observed in samples treated with 1% PNEO. The analysis revealed that PNEO, in combination with the sous-vide method, effectively reduced L. monocytogenes counts and extended the shelf life of red deer meat. Kocuria salsicia, Pseudomonas taetrolens, and Pseudomonas fragi were the most frequently isolated microorganism species during the 14-day period of red deer meat storage prepared using the sous-vide method.

Nanoemulsion-integrated gelatin/bacterial cellulose nanofibril-based multifunctional film: Fabrication, characterization, and application.

The current requirements of food safety regulations and the environmental impact stemming from plastic packaging can only be addressed by developing suitable bio-nanocomposite films. Therefore, this study is dedicated to the fabrication of multifunctional film composed of gelatin, bacterial cellulose nanofibrils (BCNF), and black pepper essential oil nanoemulsion (BPEONE) and application for duck meat preservation. BCNF was prepared through ultrasonication of cellulose derived from Komagataeibacter xylinus. BPEONE observed spherical morphology with a diameter ranging from 83.7 to 118 nm. A film matrix containing a higher gelatin proportion than BCNF was more effective in trapping BPEONE. However, increasing the BPEONE fraction showed more surface abrasion and voids in the film morphology. A flexible film with good interaction, crystallinity, and greater thermal stability (421 °C) was developed. Nevertheless, film hydrophobicity (118.89°) declined, resulting in a notable effect on water solubility, swelling, and water vapor permeability. Moreover, the film had improved antibacterial and antioxidant activities, coupled with controlled release characteristics. Consequently, the developed film effectively retarded the lipid oxidation, inhibited microbial growth, and extended the shelf life of duck meat at refrigeration (4 °C) by 3 days, and made the film a promising alternative in the realm of bio-active packaging technology.

Stability and bioactivity evaluation of black pepper essential oil nanoemulsion.

Black pepper essential oil has the same disadvantages as other plant essential oils, such as volatilization, high sensitivity to light and heat and poor water solubility, which leads to great limitations in application. This study improved the stability and antibacterial properties of black pepper essential oil (BPEO) based on a nano-emulsification process. Tween 80 was selected as the emulsifier to prepare the BPEO nanoemulsion. Gas chromatograph - mass spectrometer (GC-MS) was used to analyze the composition of BPEO, of which d-limonene was the main component (37.41%). After emulsification, black pepper nanoemulsion was obtained (droplet size was 11.8 nm). The water solubility and stability of the emulsions at 25 °C were also improved with decreasing particle size. Antimicrobial properties of plant pathogens (Colletotrichum gloeosporioides, Botryodiplodia theobromae) and foodborne pathogens (Staphylococcus aureus, Escherichia coli) were evaluated by disk diffusion and other techniques for determining minimum inhibitory concentration (MIC) and minimal bactericidal concentration (MBC). With 12.5 mg mL-1 MIC and 25 mg mL-1 MBC, BPEO inhibited the growth of two tested plant pathogens and two foodborne pathogens. Essential oils (EO) were encapsulated in a nanoemulsion system to enhance the bacteriostatic effect of essential oils and reduce MIC and MBC concentrations. After emulsification, the biological activity (antimicrobial and antioxidant) of the BPEO nanoemulsion was considerably improved, nano-emulsification had certain significance for the study of EOs.

Effect of topical application of black pepper essential oil on peripheral intravenous catheter insertion: A randomized controlled study.

OBJECTIVE: The literature describes many techniques to increase vein visibility and palpability that facilitate peripheral intravenous catheter insertion. However, there is only one study examining the effect of topical essential black pepper oil on veins. We aimed to determine the effects of topical application of black pepper essential oil on peripheral intravenous catheter insertion success. METHODS: This randomized controlled trial was carried out on 60 patients randomly assigned to either the experimental group (n=30) or the control group (n=30) reporting to the endoscopy unit of the clinic between May 2019 and October 2019. The study results were evaluated using an information form, a catheter insertion form, and a visual analog scale (VAS). In the experimental group, black pepper essential oil was used to increase vein degree before the procedure, while in the control group, no extra interventions were applied. The time taken in determining an appropriate vein, time taken for successful catheter insertion, and the patient's and nurse's satisfaction after the process were recorded. RESULTS: Significant improvements in vein degree were detected after the experimental group's oil application (p1<0.001). The period of appropriate vein selection and successful catheter insertion showed a statistically significant decrease in the experimental group (p<0.05). The satisfaction levels of patients and nurses in the control group were significantly lower than those of the patients from the experimental group (p<0.05). CONCLUSION: Topical black pepper oil application can increase the vein degree and the success of the procedure.

Comparative Analysis of Intracellular and in vitro Antioxidant Activities of Essential Oil From White and Black Pepper (Piper nigrum L.).

Ethnopharmacological Relevance: Pepper essential oils have potential immunomodulatory, anti-tumor, and anti-cancer activities. Pepper exhibits the potential to prevent or attenuate carcinogenesis as therapeutic tools. However, the related mechanism remains unelucidated. Aim of the Study: The present study aims to provide reasonable information for the explanation of the dissimilarity of the essential oils from white (WPEO) and black pepper (BPEO). Materials and Methods: WPEO, BPEO, and their single active component, as well as synthetic antioxidants, were compared by the cell model methods and chemical methods, including intracellular antioxidant activity (CAA), total antioxidant activities (TAA), superoxide radical (SR), hydroxyl radical (HR), DPPH radical (DR) scavenging activities and inhibition ability of lipoprotein lipid peroxidation (ILLP). Results: The median effective concentration (EC50) values (mg/mL) of the WPEO and BPEO of SR, HR, DR, and ILLP were 0.437 and 0.327, 0.486 and 0.204, 7.332 and 6.348, 0.688, and 0.624 mg/mL, respectively. The CAA units of WPEO and BPEO were 50.644 and 54.806, respectively. CAA, DR, and TAA of BPEO were significantly higher than those of WPEO (p < 0.05). The BPEO and WPEO can be differentiated as the former have higher correlations with 3-carene, α-pinene, ß-pinene, and limonene while the latter has a higher caryophyllene correlation. The WPEO and BPEO show a good intracellular scavenging ability of reactive oxygen species in HeLa cells. Conclusion: Generally, pepper oil has stronger activities than single components, indicating that pepper is a broad-spectrum natural antioxidant.

Formulation of black pepper (Piper nigrum L.) essential oil nano-emulsion via phase inversion temperature method.

Recent trends in preservation of processed foods involve the use of natural compounds, rather than chemically synthesized additives, to simultaneously confer antimicrobial properties and prevent fat oxidation. In this regard, black pepper essential oils, due to its diversity in biological activities, have been increasingly popular. The compounds are often used in relatively low amounts and in the form of nanoparticles to permit well blending into foods or uniform dispersion on the surface of fresh meat. The purpose of this study is to determine experimental parameters of a nano-emulsion formation process from black pepper essential oil via the phase inversion temperature (PIT) technique. The study results showed that the system achieved the optimal nano-emulsion under following condition: the ratio by weight of water: Tween-80: oil = 86:9.7:4.3, the stirring speed of nano-emulsions at 500 rpm for 45 min (heating at 75°C for 30 min and then rapidly cooling at 5°C for 15 min).

Preparation, characterization and antimicrobial activity of polyvinyl alcohol/gum arabic/chitosan composite films incorporated with black pepper essential oil and ginger essential oil.

Natural materials have attracted increasing attention in wound dressing and food packaging process, which could overcome the serious environmental issues caused by conventional synthetic materials. Essential oils (EOs) such as black pepper essential oil (BPEO) and ginger essential oil (GEO) have extensively been reported for their nutritional and biomedical properties. In this study, biocomposite films based on polyvinyl alcohol (PVA), gum arabic (GA) and chitosan (CS) incorporated with BPEO and GEO were fabricated by solvent casting method. FTIR, XRD, SEM and DSC were performed with mechanical and antimicrobial properties of PVA/GA/CS films with and without BPEO and GEO. The BPEO-PVA/GA/CS film showed heterogeneous rough surface with cavities containing entrapment of BPEO droplets, whereas, the GEO-PVA/GA/CS film showed heterogeneous rough surface with coarseness due to the incorporation of respective EOs. The BPEO and GEO incorporated PVA/GA/CS films were considerable resistant to breakage and flexible with improved heat stability. The BPEO and GEO incorporated PVA/GA/CS films were significantly inhibited the growth of Bacillus cereus, Staphylococcus aureus, Escherichia coli and Salmonella typhimurium. The obtained results have demonstrated that both BPEO and GEO incorporated PVA/GA/CS films are promising alternatives to wound dressing and food packaging materials.

The Effect of Coating Incorporated with Black Pepper Essential Oil on the Taste Quality of Jinhua Ham After Storage for Four Months.

In this study, 1 H NMR and multivariate data analysis were used to investigate the effect of coating incorporated with black pepper essential oil (CIBPEO) on the taste of Jinhua ham after 4 months of storage; four treatments of control check (CK), base formula coating (BC), BC + 0.05% BPEO, and BC + 0.1% BPEO were used for the coating of hams. Results showed that the metabonome was dominated by 23 metabolites, including amino acids, sugar, organic acids, alkaloids, nucleic aides and their derivatives, and others. BPEO decreased the intensity of sourness, sweetness, bitterness, aftertaste, and the relative nonvolatile taste metabolites compared to CK and BC; the decrease of intensity was not dependent on the BPEO contents. These findings demonstrated that CIBPEO could give a new taste balance to Jinhua ham and be beneficial to a group of people with a particular sensory preference, who are sensitive to undesirable sourness and bitterness, and prefer a light overall taste. PRACTICAL APPLICATION: The coating incorporated with black pepper essential oil during storage could give a new taste balance to Jinhua ham and be beneficial to a group of people with a particular sensory preference, who are sensitive to undesirable sourness and bitterness, and prefer a light overall taste.

Black pepper (Piper nigrum) essential oil demonstrates tissue remodeling and metabolism modulating potential in human cells.

Very few studies have investigated the biological activities of black pepper essential oil (BPEO) in human cells. Therefore, in the current study, we examined the biological activities of BPEO in cytokine-stimulated human dermal fibroblasts by analyzing the levels of 17 important protein biomarkers pertinent to inflammation and tissue remodeling. BPEO exhibited significant antiproliferative activity in these skin cells and significantly inhibited the production of Collagen I, Collagen III, and plasminogen activator inhibitor 1. In addition, we studied the effect of BPEO on the regulation of genome-wide expression and found that BPEO diversely modulated global gene expression. Further analysis showed that BPEO affected many important genes and signaling pathways closely related to metabolism, inflammation, tissue remodeling, and cancer signaling. This study is the first to provide evidence of the biological activities of BPEO in human dermal fibroblasts. The data suggest that BPEO possesses promising potential to modulate the biological processes of tissue remodeling, wound healing, and metabolism. Although further research is required, BPEO appears to be a good therapeutic candidate for a variety of health conditions including wound care and metabolic diseases. Research into the biological and pharmacological mechanisms of action of BPEO and its major active constituents is recommended.

Effect of black pepper essential oil on the quality of fresh pork during storage.

The effect of different concentrations (0, 0.1 and 0.5%, v/v) of black pepper essential oil (BPEO) on thiobarbituric acid reactive substances (TBARS), meat color, the percentage of metmyoglobin (MetMb%), microbiological parameters and total volatile basic nitrogen (TVB-N) of pork loins stored at 4°C for 9days was evaluated. BPEO treatments showed lower TBARS, MetMb%, yellowness (b*) values, Pseudomonas spp. and Enterobacteriaceae count and TVB-N values and higher lightness (L*) and redness (a*) values than the control during storage; the effectiveness of BPEO was dose-dependent. The retardation of the formation of MetMb by adding BPEO ensured higher L* and a* values and lower b* values than the control at 6 and 9days; the MetMb content has a similar trend to the lipid oxidation. The lower TVB-N value of BPEO treatments than the control could be attributed to the inhibition of Pseudomonas spp. and Enterobacteriaceae. Gram-negative bacteria were more sensitive than Gram-positive bacteria to BPEO.

Antibacterial Activity and Mechanism of Action of Black Pepper Essential Oil on Meat-Borne Escherichia coli.

The aim of this study was to investigate the antibacterial activity of black pepper essential oil (BPEO) on Escherichia coli, further evaluate the potential mechanism of action. Results showed that the minimum inhibition concentration (MIC) of BPEO was 1.0 µL/mL. The diameter of inhibition zone values were with range from 17.12 to 26.13 mm. 2 × MIC treatments had lower membrane potential and shorter kill-time than 1 × MIC, while control had the highest values. E. coli treated with BPEO became deformed, pitted, shriveled, adhesive, and broken. 2 × MIC exhibited the greatest electric conductivity at 1, 3, 5, 7, 9, 11, and 13 h, leaked DNA materials at 4, 8, 12, 16, 20, 24, and 28 h, proteins at 4, 6, 8, 10, 12, 14, and 16 h, potassium ion at 0, 0.5, 1, 1.5, and 2 h, phosphate ion at 0.5, 1, 1.5, and 2 h and ATP (P < 0.05); 1 × MIC had higher values than control. BPEO led to the leakage, disorder and death by breaking cell membrane. This study suggested that the BPEO has potential as the natural antibacterial agent in meat industry.